This Mediterranean Orzo Salad is a light, refreshing dish packed with vibrant flavours and wholesome ingredients. Combining orzo pasta with juicy tomatoes, grilled artichokes, crisp cucumbers, olives, herbs, and a zesty lemon dressing, it’s perfect for warm-weather meals or picnics. Easily adaptable, it can be served as a main course, side dish, or made vegan by skipping the feta.
Orzo Salad: A Refreshing Mediterranean Pasta Dish
Filled with flavours, this Mediterranean orzo salad combines tender orzo pasta with fresh vegetables, herbs, kalamata olives, chargrilled artichokes, and optional feta cheese. The perfect marriage of Italian and Greek cuisines, it is tossed in a zingy lemony dressing.
I like to serve this orzo salad as a light lunch or dinner, but it also make a tasty and vibrant side dish to bring to a barbecue or picnic. This dish pairs well with other salads such as my Lentil Tabbouleh, Chickpea Salad, Vegan Chickpea Tuna Salad, Marinated Courgette Salad, Radish Salad, or even my courgette and feta böreks. If you like pasta salads make sure to try my Tortellini Pasta Salad too!
This Mediterranean orzo salad recipe requires minimal cooking which is ideal on a hot summer day. Most of the preparation involves chopping fresh vegetables and herbs as well as making the dressing.
The feta cheese is optional so you can either skip it or use a plant-based alternative.
TOP TIPS:
- To prevent the orzo from sticking together once cooked, rinse is under cold water then toss it in a tablespoon of extra-virgin oil.
- For maximum flavour, make sure you use the best quality extra-virgin olive, vinegar, vegetables, fresh lemon juice, and herbs you can find.
- There is a bit of leeway with the dressing. I like plenty of zing, and generally use the juice of 2 large lemons. Feel free to experiment, using less or more to suit your own preference.
- Also, as feta is generally quite salty, I only season this Mediterranean orzo pasta salad with pepper before serving it. So if you are not using feta, you might need to add a little bit of salt.
Watch how to make this Mediterranean orzo pasta salad recipe
In this post:
What is orzo?
Shaped like large grains of rice, orzo is a small pasta made from durum wheat semolina. It can be eaten cold or hot.
Quick and easy to cook, this is a very versatile year-round storecupboard staple suitable for salads, pasta casseroles, bakes, soups, stuffed vegetables etc…
You will find it in the dry pasta aisle of supermarkets.
How to make this Mediterranean orzo salad
Ingredients (and substitutions):
To make this Mediterranean orzo salad you will need:
- 300 g dry orzo (you can also also small shell-shaped pasta)
- extra-virgin olive oil
- cherry tomatoes
- cucumber
- yellow pepper
- red onion
- fresh parsley
- fresh basil
- fresh mint
- kalamata olives (or black olives)
- chargrilled artichokes in oil
- feta cheese (optional so you can skip it or use a plant-based alternative)
- pepper
FOR THE DRESSING:
- Dijon mustard
- extra-virgin olive oil
- red wine vinegar
- garlic cloves
- Juice of 1 to 2 lemons
Step 1: How to Cook the Orzo
To cook the orzo, simply heat a saucepan filled with over medium-high heat. When boiling, salt the water. Add the orzo and cook according to the packet instructions until the pasta is al dente, about 7 to 8 minutes.
So that the orzo does not clump together when cooling, drain it in a colander then rinse it under cold water. Drain it again, then transfer it to a salad bowl and toss in a tablespoon of extra-virgin olive oil. Set aside.
Step 2: Make the Dressing
Mix all the dressing ingredients together in a small bowl or jar and season to taste with lemon juice. Set aside.
Step 3: Prep the Vegetables & Herbs
To prep the vegetables, cut the cherry tomatoes into quarters and the cucumber into small dice. Deseed the pepper and cut it into small dice. Finely slice the red onion. Chop the herbs.
Step 4: Combine Everything
Add the chopped vegetables, herbs, olives, and artichokes on top of the orzo. Toss everything with the dressing until well combined.
If using, add the crumbled feta on top and toss again. Season the taste with pepper (and more lemon juice if needed).
Step 5: Serve This Mediterranean Orzo Salad
If you have time, leave the salad to rest for 30 minutes before serving.
What to serve with this Mediterranean orzo salad
This salad is hearty and filling enough to be served on its own but also pairs well with a variety of main courses and side dishes.
Warm pita is perfect for scooping up this salad, but I also like a slice of ciabatta bread. For a mezze platter, you can add hummus, falafels, my vegan tzatziki, or baba ganoush on the side.
If you are catering for different diets, this is an ideal dish to serve alongside (meat-free) sausages, grilled meat or fish.
I hope you enjoy this Mediterranean orzo salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Mediterranean Orzo Salad Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 300 g orzo
- 1 Tbsp extra-virgin olive oil
- 175 g cherry tomatoes
- 150 g cucumber
- 1 yellow pepper
- 1 medium red onion
- 15 g fresh parsley
- 15 g fresh basil
- 10 g fresh mint
- 125 g kalamata olives
- 100 g chargrilled artichokes in oil
- 200 g feta cheese
- Pepper, to taste
FOR THE DRESSING:
- 2 tsp Dijon mustard
- 6 Tbsp extra-virgin olive oil
- 2 Tbsp red wine vinegar
- 3 garlic cloves, minced
- Juice of 1 to 2 lemons, to taste
Instructions
- Heat a pan filled with water over medium-high heat. When boiling, salt the water.
- Add the orzo and cook according to the packet instructions until the pasta is al dente, about 7 to 8 minutes.300 g orzo
- Drain in a colander and rinse thoroughly under cold water. Drain again.
- When the cooked orzo is well drained, transfer it to a salad bowl and toss in a tablespoon of extra-virgin olive oil. Set aside.1 Tbsp extra-virgin olive oil
- Make the dressing: Mix all the dressing ingredients together in a small bowl or jar and season to taste with lemon juice. Set aside.2 tsp Dijon mustard, 6 Tbsp extra-virgin olive oil, 2 Tbsp red wine vinegar, 3 garlic cloves, minced, Juice of 1 to 2 lemons, to taste
- To prep the vegetables, cut the cherry tomatoes into quarters and the cucumber into small dice. Deseed the pepper and cut it into small dice. Finely slice the red onion.175 g cherry tomatoes, 150 g cucumber, 1 yellow pepper, 1 medium red onion
- Chop the herbs.15 g fresh parsley, 15 g fresh basil, 10 g fresh mint
- Add the chopped vegetables, herbs, olives, and artichokes on top of the orzo.125 g kalamata olives, 100 g chargrilled artichokes in oil
- Toss everything with the dressing until well combined.
- If using, add the crumbled feta on top and toss again. Season the taste with pepper (and more lemon juice if needed).200 g feta cheese, Pepper, to taste
- If you have time, leave the salad to rest for 30 minutes before serving.
Nutrition
Find this recipe online:
Mediterranean Orzo Salad Recipe
https://theflexitarian.co.uk/recipe-items/mediterranean-orzo-salad/
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Frequently asked questions about Mediterranean orzo salad
Yes, this Mediterranean Orzo Salad can be made ahead of time. In fact, making it a few hours in advance allows the flavors to meld together.
This Mediterranean orzo salad is best served cold or at room temperature. It’s a great dish for picnics and barbecues because it travels well and can stay at room temperature for a few hours.
Stored in an airtight container, this Mediterranean orzo salad will last in the fridge for about 3 to 5 days.
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